A classic British scone made vegan! This recipe is pure baking therapy and the result is just like the dairy-laden kind. Enjoy with some clotted cream and jam.
Scones are my number one obsession, when it comes to baking. I had to share this vegan scones recipe along side my Vegan Afternoon Tea guide, where I share more recipes and tips.
They were the first thing I learnt to bake as a child and have been a regular favourite in my kitchen ever since. If any of you have a copy of my cookbook, you'll see a photo of this on the first page!
This recipe is 100% the one I make most from my blog. These scones are baked almost weekly. And with good reason, because they're so delicious.
I don't reserve scones for just special occasions, they're an every day favourite in my house, but every now and then it's nice to "dress them up" with a selection of jams, clotted cream and perhaps some strawberries too to make a quintessentially British treat!
These scones are:
- Light and fluffy
- Easy to make
- Dairy-free
- Vegan
- Eggless
📖 Recipe
Vegan Scones with Clotted Cream
Light and fluffy vegan scones, perfect served as part of an afternoon tea.
Ingredients
- 240 ml unsweetened dairy-free milk
- 1 tbsp white or apple cider vinegar
- 475 g / 16 ¾ oz / 4 cups self-raising flour*
- 50 g / 1 ¾ oz caster sugar
- 85 g / 3 oz vegan butter spread
- (Optional) handful of dried fruit, to make fruit scones
- Extra milk or aquafaba, for glazing
- Vegan clotted cream
Instructions
- Preheat the oven to 200c / 390f and line a baking tray with parchment paper.
- Mix the milk and vinegar together in a jug, allowing it to curdle and create a "buttermilk".
- In a large mixing bowl, stir together the flour, sugar and salt.
- Add the vegan butter in a tsp at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.
- When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the buttermilk mixture and mix until it forms a soft dough.
- Turn out onto a lightly floured surface and kneed briefly. Add the dried fruit at this point, if using. Flatten into a 1-inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk or aquafaba.
- Bake for 10-12 minutes until lightly golden.
- Enjoy warm from the oven with some vegan butter & jam or cooled with some vegan clotted cream!
Notes
*Self-raising flour already contains salt and raising agents but if you can't get hold of any - just use plain flour with 2 tbsp baking powder, ½ tsp bicarbonate soda and a pinch of salt.
Nutrition Information
Yield 15 Serving Size gAmount Per Serving Calories 208Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 454mgCarbohydrates 35gFiber 1gSugar 6gProtein 4g
Jenny says
Thank you for providing a lovely recipe for vegan scones. I made a test batch in the week and they were great and then made a batch for my daughters 3rd birthday party picnic with family. I added half a punnet of blueberries and zest of one lemon and just a dash less plant milk to account for the extra moisture added and they were really yummy too. Thank you for a lovely recipe, it will remain a firm favourite of mine. Jenny
Alex says
Recently trying vegan baking, sadly this didn't work out well for me at all. Scones didn't rise and so had to cook for 20+ mins in order for them to be remotely cooked in the middle. Now they're very hard like rock buns, I think I'll have to throw them away. Not sure what went wrong? Are any of the steps particularly vital to follow exacty in order to prevent botched scones?
Aimee says
Hi Alex - Did you definitely use self-raising flour (with rising agents)? The only other thing I can think of is perhaps you might have mixed the dough too much to make it tough? Sorry to hear they didn't work out - baking fails are the worst :-( Let me know if you need anymore help!
Lorna says
Hi, scones great but cream is too runny. I used some alpro coconut cream as when I opened the can of coconut milk there was no fat on top despite being in fridge for 48 hours. Is there a good coconut cream to use? Can I rescue the cream? How would I make it thinker? Thanks!
Aimee says
As long as the cream you use is thick (and sets almost solid in the fridge) then it should work ok. If the tin didn't have any thick cream inside then it was probably a low-fat or watered-down version, make sure it's full-fat coconut milk or cream. I haven't used the alpro one but I know they do tend to water down their milks. I'm not sure how to rescue it now if it's too watery but if you have enough time - purchase some full-fat coconut milk and put in the freezer for a couple of hours, drain the liquid inside and you should be left with a very thick cream. If all else fails, you can purchase vegan soy whipping cream in health food stores or just make some dairy-free buttercream instead. Hope that helps! Good luck :-)
Gemma says
Just made these scones and they really are fab! (I have already eaten three fresh from the oven oops)
Aimee says
That makes me so happy to hear, thanks Gemma! (and I always eat a couple straight from the oven - that's when they're the most delicious...)
sarah says
Hello! I'm excited to try this recipe. I'm new to vegan baking, but want to make sure to have some vegan options for a tea that I'm doing for my friend's baby shower.
I was wondering - Can I freeze the dough for these ahead of time and then pop them into the oven day-of?
It's a technique that works well with regular scones, but wasn't sure if there would be a reason not to freeze these?
Since I'll be making many dishes, it's best to try to do some make ahead things so I don't panic later ! haha